Savory Quinoa Corn Cups

What are these you ask?

They are baked shells made with leftover quinoa, cornmeal and quinoa flour. Essentially they're wholesome little cups to be served as an appetizer with the stuffing of your deciding on. In this case, I went with a Mexican topic and stuffed them with my traditional vegetarian refried beans. Other alternatives you could desire to keep in mind are dips, quacamole or salsas, cheese (think about your favorite nacho toppings or cracker spreads), or something else that moves your fancy. You can also even wish to go along with something candy. They make for a lovely presentation too need to you have got your mind on unique.

More little bites from Lisa's Vegetarian Kitchen you're sure to enjoy:

Fiery Deviled Eggs

Eggplant Quinoa Bites with Pesto

Olive Cheese Balls

Indian-Style Poppy Seed Wafers

On the top of the analyzing stack: numerous piles

Audio Accompaniment: Amok - Atoms for Peace

Spinach Pancakes with Lime Butter

Who ever said pancakes had been only acceptable for breakfast? These "grown-up" savoury pancakes are fragrant and lightly spiced, with spinach and quinoa and plenty of buttery goodness. An stylish meal so as to surely leave an enduring impact, the pancakes are served with a zesty home made lime butter to finish the enjoy. Compliment the meal with clean vegetables, a lentil curry, or grilled halloumi for an additional decadent touch.

This recipe is adapted from Plenty by Yotam Ottolenghi, and I think my readers will know by now that this is one of the most treasured books on my shelf. It's all vegetarian too. I dare say that Ottolenghi, who is not himself a vegetarian, produces more vibrant, yet straightforward, vegetarian recipes than many of us seasoned vegetarians do. I've had my eye on these pancakes every since I cracked open the covers and can't believe I didn't get to making them until now. Savory pancakes are a weakness of mine, especially when you want to make things a bit more decadent by slathering on some freshly made zesty lime butter. Elegance awaits you and Ottolenghi never disappoints — with a masterful and fresh approach to accessible and familiar staples.

You'll have plenty of lime butter leftover to be able to preserve inside the refrigerator and can be used to beautify the flavor of steamed or roasted veggies, which includes potatoes, Brussels sprouts, squash, or anything else suits your fancy.

More saovry pancakes you are positive to revel in from Lisa's Vegetarian Kitchen:

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (B?Nh X?O)

Spicy Potato Pancakes

Vanilla Oat Pancakes

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

On the pinnacle of the reading stack: notes

Audio Accompaniment: Erot

Fenugreek Chapatis

Most cooks and diners with even a rudimentary information of Indian cuisine are familiar with chapatis, a smooth whole wheat, barely puffy unleavened flatbread this is pan fried in a dry skillet or griddle. A staple for plenty meals served in the course of the day in Indian households, chapatis pretty a lot go along with any type of Indian ? Or non-conventional Indian for that count ? Meal that you can believe. I adore them ? The accompaniment possibilities are infinite and they are a great manner to fill out and dress up your food. Here I actually have spiced up the simple batter with some fenugreek and seasoning for a few greater flair.

Needless to say, those chapatis go well with any soup or dal curry, may be served a good deal the identical way you will a corn or wheat tortilla stuffed along with your desire of fillings, are great for scooping up your favored dips and chutneys, and are an awesome desire as a mini flatbread to showcase a mouthwatering array of toppings.

You may additionally desire to mix in a few yogurt to update a number of the water for a barely softer bread and, if you want, brush the cooked breads with some melted ghee, butter or oil. I currently enjoyed those with some avocado chickpea hummus, then the leftovers with tarka dal. They do preserve for some days if well-sealed and wrapped, so make up a bigger batch due to the fact they also freeze properly in case you discover yourself with some too many, even though I did not have that trouble. There is a motive that these delightful breads are a staple on so many tables and I'm tempted to make some other batch, just now, as I am approximately to submit this recipe.

More prized Indian flatbreads recommended from Lisa's Kitchen:

Besan Roti

Paratha Stuffed with Sweet Potato and Potato

Rice Flour Pancakes

Savory Rice and Urad Dal Pancakes

Linguine with Pea-Basil Pesto and Mushrooms

It's not all that often that I cook pasta, but when I do it surely is a comfort. Coming as it does in so many shapes and sizes and varieties, the possibilities for pasta are endless, and if you are extra ambitious you may want to make your own fresh pasta at home. I rather cheated here I suppose because I used fresh pasta from the grocery store down the street. No matter, as it didn't spoil the dish in the least. And it's green too and thus a timely post for an easy St. Patrick's Day meal.

Opting out of a tomato based sauce, I went for this fresh pesto sauce with peas and basil. Keep this one in mind for summer when you have an overabundance of fresh basil growing in your herb garden and fresh peas on hand at your local market. The depth of flavors goes so well with sautéed mushrooms, which are pretty much a must for me when I think of pasta for dinner.

This dish is vegan friendly too, if you omit the cheese. I was rather sparing with it myself because I wanted the fresh pesto flavor to shine along with the meaty mushrooms, and I don't think you will be disappointed if you leave it out altogether. Use your favorite pasta because it will taste just as well with any noodle or shell pasta, and feel free to load it up with lots of cheese if that suits your fancy too.

Other pasta creations you are sure to enjoy from Lisa's Vegetarian Kitchen:

Kamut Pasta with Sun-Dried Tomato Sauce

Penne with Indian-Style Tomato Sauce and Mushrooms

Jalapeño and Tomato Macaroni & Cheese

Rice and Cauliflower Pilaf

Readers will definitely need to do that great curried rice and cauliflower dish that I often make for unique events. Certainly underrated, cauliflower just occurs to be a iciness vegetable so one can decorate your dining experience and it's plenty good for you too. I suppose the motive greens are regularly absent from the eating desk is due to the fact lots of us grew up with vegetables that had been both frozen, canned or cooked into submission so they ended up achieving the plate bland and soggy. The key to this dish isn't always to overcook the cauliflower. You will want the vegetable to have a simply soft texture. Both the cauliflower and rice are a super platform for the spices that make this dish greater special.

I have adapted this from Yamuna Devi's Indian bible of authentic dishes entitled Lord Krishna's Cuisine . My regular readers will know that this book was my earliest introduction to Indian cooking shortly after becoming a vegetarian and there was no going back after that.

The recipes are clean adaptable for cooks out of doors of India and you'll locate masses of elegant thoughts to grace your breakfast, lunch and dinner tables. If you're new to Indian cooking, this is a maximum valuable aid, complete with recommendations and an extensive bankruptcy dedicated to preferred records approximately fundamentals and crucial factors of Indian delicacies.

Covered inside the e book are all of the necessities that make up the wealthy subculture of Indian cooking. Dals, breads, vegetable dishes, dairy based dishes, chutneys, sauces and relishes, savories, snacks, chocolates and beverages. This is my favored gift to present if I think my recipient is keen on Indian food and looking to learn how to make some terrific dishes in their very own kitchen. Perfect for novices and skilled chefs alike, how are you going to resist over 500 recipes whole with suggestions and serving ideas.

More rice dishes you're positive to enjoy from Lisa's Vegetarian Kitchen:

Buttered Lime Rice

Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips

Lemon Rice with Toasted Cashews

Baked Italian Brown Rice Balls (Arancini)

Classic Greek Salad Revisited

I've been making my own Greek salad for years. The ones I even have attempted from maximum restaurants rarely fulfill. There is just no comparison to selfmade versions. First, you usually handiest get about four olives, the Feta isn't always suitable first-rate and tends to be overly salty, and the greens aren't as clean as I would like, nor is iceberg lettuce of lots use in phrases of taste and dietary fee ? It adds a few crunch, however that's approximately it.

From my kitchen, you get a loaded up pretty conventional version, with lots of desirable satisfactory olives which might be pitted simply earlier than being introduced to the salad and a first rate quantity of scrumptious Greek sheep milk Feta. In addition to peppers, purple onion and cucumber, I've brought some slightly sour endives, radicchio and some clean leaf lettuce. For first-rate taste, mix your salad up beforehand of time, seal tightly and chill inside the refrigerator for some hours before serving to combo the loveliness.

More Greek creations you are certain to revel in:

Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

Quinoa Dolmadakia (Stuffed Grape Leaves)

Skewered Greek-Style Salad

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

For someone as enamored of Mexican food as myself, it's instead surprising I assume that I've severely acquainted myself with chipotle peppers most effective this beyond 12 months. Sure, I've used canned chipotles in adobo sauce on an event or , but the adobo sauce pretty crushed any appreciation I would possibly have won for the pepper on its own. But after locating dried complete chipotles inside the market, I am quite excited about the smoky warmth and depth that these smoke-dried jalape?Os carry to food. I count on that chipotles will discover their manner into lots of my Mexican-fashion recipes from hereon?

?Inclusive of in this thick, smoky and highly spiced chili. Loaded with black beans, quinoa and masses of greens, this simple and complete-flavored chili is a entire, nourishing and filling meal in one pot. And it makes sufficient to feed a own family or, in my case, to ship a husband off to paintings with lunch for some days. A slice of two of homemade cornbread on the aspect makes this chili a extraordinary meal.

If you don't have chipotle powder or dried entire chipotles, substitute extra chili powder or paprika and a dried complete purple chili or two. For the smoky taste, add a drop or two of liquid smoke or a pinch or of smoked paprika.

More one-pot meals from Lisa's Vegetarian Kitchen:

Azuki Bean Casserole

Black Bean Chili with Toasted Spices

Mesopotamian Barley, Chickpea, Lentil and Tahini Soup

Simple Chana Dal, Dill and Tomato Khichri